Granola: Spicy and nutty

Posted by Jenna Richards on with 0 Comment
This was my first homemade granola recipe courtesy of the wonderful Virginia Compton and I love it. This tastes great with coconut milk but even better with coconut yogurt – but beware mix this with coconut yogurt and you won’t want to eat again for a while!

Ingredients

500g jumbo oats
200g skin on almonds
100g sesame seeds
250g dried apricots
4 tsp cinnamon
2 tsp ginger
100ml sesame oil
120ml runny honey

Method

  1. Preheat the oven to 180c
  2. Add the dry ingredients to a bowl with the cinnamon and ginger and mix together.
  3. Add the sesame oil and mix until all of the dry ingredients are lightly covered in oil.
  4. Add the honey and mix through.
  5. Spread the mixture on a baking try and bake for 10 minutes or until golden brown.
  6. Chop the dried apricots into quarters.
  7. Meanwhile chop the dried apricots into quarters.
  8. Remove from the oven and mix up, replace back in the oven for a further five minutes or until the whole mix is golden brown.
  9. Remove from the oven and cool.
  10. Mix in the apricots
  11. Decant into an airtight storage container where it will keep for around three months.

Coconut crack

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This is a really simple recipe that doesn’t involve any cooking (well, not much!) and it tastes great. I love to call this crack because it can be incredibly addictive! My friends love this recipe.

I make this in bulk and freeze it. It can be eaten stright from the freezer and tasts great with strawberries.

Ingredients

500g desiccated coconut
390ml agave or maple syrup (using more or less will dictate how sweet and sticky your bars will be)
200ml coconut oil (melted in a pan) or use virgin coconut oil.
15ml vanilla essence / extract
1 tsp salt

Method

  1. Combine all the ingredients in a food processor, or mix by hand.
  2. Squish the mixture into any small container. You want it to be tightly compact and firm on top.
  3. Place in the fridge for an hour (or freezer for 15 minutes) before trying to cut into bars or squares.
  4. If freezing consume within three months.

I find this can often be quite sticky and doesn’t hold it shape too well, but that doesn’t matter because it tastes delicious.

 

Chocolate freezer fudge

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This chocolate freezer fudge takes minutes to make, is gluten, dairy and refined sugar free and best of all tastes delicious. I gave these to some of my yoga students and they all asked for the recipe…

I like to make this in bulk and keep it in the freezer for those moments when you fancy a sweet treat. It will keep for a few months, and you can eat it directly from the freezer, so it’s perfect for satisfying that sweet tooth.

Ingredients

200g coconut oil
200g peanut butter (or other nut or seed butter)
80g cocoa powder (I try to use raw cacao)
80ml rice malt syrup or maple / honey. Or to taste. Using more or less of this will alter how sweet the chocolate is. (I use maple syrup)
2 tsp vanilla essence

Method

  1. Put the coconut oil in a saucepan and melt over a medium heat.
  2. Once the oil has started to melt add in the peanut butter and melt together.
  3. Add the rest of the ingredients and mix with a spoon until well combined. Make sure the mixture doesn’t boil as this will impair the flavour.
  4. Line a tray with baking paper and pour the mixture onto the tray. The tray you use will define the size of your chunks, I find a small deep tray works best.
  5. Find a flat space in your freezer and freeze for 15 to 20 minutes.
  6. Once frozen cut into small squares and serve.
  7. Don’t leave this out in a warm room for two long because it will melt.